- 5 cups shredded zucchini
- 1/2 teaspoon salt
- 4 eggs
- 1 clove garlic, minced
- 3/4 cup flour
- 1/2 cup shredded Parmigiano-Reggiano cheese
- 1 tablespoon finely chopped onion
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- Sour cream, for topping
- Basil or parsley for garnish
Mix together the zucchini and salt and allow to drain in a colander for 30 minutes.
Beat the eggs and beat in the garlic and flour.
Stir in the cheese, onion and pepper.
Heat 1/2 inch oil in a heavy skillet and fry over medium heat for 2 to 3 minutes, turning once.
Serve hot topped with sour cream and some chopped basil or parsley.
May be made ahead and reheated in a 425 degree F. oven